What Is Bessara? (Moroccan Fava Bean Soup)
Quick answer
Bessara is a thick, comforting Moroccan soup made from dried fava beans (or split peas) blended with garlic, olive oil and cumin. A cheap, filling staple — especially popular as a winter breakfast in the north — it’s served hot, drizzled with olive oil and dusted with cumin and paprika, eaten with bread.
Bessara is humble Moroccan comfort food at its best — cheap, nourishing and beloved, especially on a cold morning. It’s a dish that locals adore and visitors often overlook.
Here’s what it is.
What it is
Bessara (also bissara) is a thick, smooth soup or purée made from dried fava (broad) beans — or sometimes split peas — simmered until soft and blended with garlic, good olive oil, cumin and a little chilli or paprika. The consistency ranges from a thick soup to a dip-like purée.
It’s naturally vegan, protein-rich, very cheap and deeply satisfying — peasant food in the best sense.
How it’s served
Bessara is served piping hot in a bowl, finished with a generous swirl of olive oil and a dusting of cumin and paprika (and sometimes a pinch of chilli), and eaten by dipping or spooning with fresh bread. It’s traditionally a breakfast or light-meal dish, especially popular in northern Morocco (Chefchaouen, Tangier, Fes) and in winter.
You buy it cheaply from specialist hole-in-the-wall stalls and cafés in the mornings.
Where to try it
Look for it at simple local eateries, street stalls and market cafés, particularly in the north and during the cooler months — follow the locals queuing for a warming breakfast bowl. It costs just a few dirham.
It’s a great cheap, filling, vegetarian-friendly option and an authentic taste of everyday Moroccan food. Pair it with bread and a glass of mint tea or coffee.
Key takeaways
- Bessara is a thick fava-bean (or split-pea) soup with garlic, olive oil and cumin.
- Served hot with olive oil, cumin and paprika, eaten with bread.
- A cheap winter breakfast staple, especially in the north.
- Naturally vegan, filling and authentic — found at simple local stalls.
Frequently asked questions
What is bessara made of?
Dried fava (broad) beans or split peas, blended with garlic, olive oil and cumin, finished with more olive oil, cumin and paprika. Thick, smooth and naturally vegan.
When do Moroccans eat bessara?
Often as a warming breakfast or light meal, especially in northern Morocco and in winter. It’s a cheap, filling staple sold from morning stalls and cafés.
Is bessara vegetarian?
Yes — it’s naturally vegan, made from fava beans or split peas with garlic, olive oil and spices. A great budget, plant-based option.
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